Pasta Carbonara – a delicious recipe with flat pancetta, extra-virgin olive oil, eggs, freshly grated Pecorino Romano, freshly cracked black pepper, bucatini. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a medium skillet, cook the pancetta and oil over medium-low heat, stirring occasionally, until the pancetta is browned and the fat has rendered, about 10 minutes. Remove from heat.
2
In a large bowl, whisk together the eggs, Pecorino, Parmesan, and pepper. Bring a pot of salted water to boil; cook pasta until al dente, drain, and immediately toss with the egg mixture. Add the pancetta along with its rendered fat, toss well, and serve immediately with extra pepper, if desired.
3
If the heat of the cooked pasta does not quite set the eggs, you can gently toss it again over very low heat in the pan you cooked the pancetta in. But stir continuously and make sure the heat is as low as it can go so that you don't wind up with scrambled eggs.
333
kcal
Calories
26
g
Fat
2
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 ounces flat pancetta, cut into 1/4-inch dice, 2 tablespoons extra-virgin olive oil, 5 large eggs, 1 cup freshly grated Pecorino Romano, and more.
Yes, Pasta Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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